This Healthy Cream of Roasted Vegetable Soup can be made for one or many and contains no dairy, making it ideal for those with lactose sensitivity or anyone following a vegan lifestyle.
I have a bad habit of overbuying vegetables. Thank goodness for this quick and delicious Heart Healthy Cream of Roasted Vegetable Soup recipe — a flavorful way to use up produce without adding a lot of fat or calories.
I love visiting the farmer’s market or wandering the produce aisles. Those colorful vegetables call to me and I often come home with more than I planned. This soup is my go-to solution when I’ve bought too much — it’s fast, comforting, and keeps well.
I enjoy most vegetables, raw or cooked, but roasting brings out a sweetness and depth of flavor I can’t resist. Roasting also makes them perfect for pureeing into a silky, satisfying soup.
Recipes like this Healthier Cream of Roasted Vegetable Soup are perfect to make at a moment’s notice. It tastes rich and creamy but relies on vegetables — sometimes a potato or squash — for that luscious texture, not cream or butter.
Because it’s dairy-free and adaptable, it’s a great choice when you’re watching your waistline or serving guests with different dietary needs.
This simple, versatile soup is sure to become a favorite.
Why you’ll love Roasted Vegetable Soup Recipe
- Can be repurposed as a sauce
- Freezes perfectly
- Scales easily to make as much or as little as you need
- Heart-healthy and waistline-friendly
- Makes nutritious baby food
- Fits many eating plans: gluten-free, sugar-free, vegan, Whole30, and more
We LOVE soup! You can find all of our soup recipes in the soup category on the site.
Healthy Cream of Roasted Vegetable Soup
Ingredients
- 2 cups Mixed vegetables of your choice (include potato or squash to achieve a creamy texture)
- 2 cups Low-sodium, fat-free vegetable broth or stock
- Fresh or dried herbs (rosemary, thyme, and sage work well)
- Salt and pepper
- Olive oil
Instructions
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Preheat oven to 450°F (230°C).
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Wash, peel if needed, and cut vegetables into large 2-inch chunks.
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Arrange vegetables in a single layer on a rimmed sheet pan; avoid crowding so they roast rather than steam. Use two pans for larger batches.
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Drizzle lightly with olive oil and season with salt and pepper.
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Toss with fresh or dried herbs.
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Roast for about 20 minutes, until vegetables are lightly browned and tender.
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Remove any large herb sprigs and transfer vegetables to a Dutch oven or large saucepan. Add enough broth to just cover the vegetables and simmer until very soft.
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Puree until smooth using an immersion blender, countertop blender, or food processor. Adjust seasoning to taste.
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Garnish with fresh herbs and serve with crackers or a crusty slice of bread if desired.
Nutrition
Calories: 112 kcal
Carbohydrates: 27 g
Protein: 2 g
Fat: 1 g
Fiber: 7 g
Sodium: 953 mg
Nutritional Disclaimer
Nutrition was calculated using specific brands and measurements. If you change ingredients or amounts, nutritional values will change. Use the information as a guide only.
Let me know how it was!
This creamy soup also makes a great starting point for other meals — add cooked protein or grains to turn it into a complete, hearty bowl for lunch or dinner.
I’m a soup lover year-round, and a recipe like this keeps me satisfied through every season. When fresh fall vegetables are gone, frozen vegetables work beautifully and still make a flavorful soup.
Here are a couple of other soup recipes we love to make
Healthier Chicken Pot Pie Soup
The Best Chili Recipe
Easy Vegetable Beef Soup Recipe
The Best Ham and Bean Soup Recipe
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